🍋 Introduction: A Slice of the Amalfi Coast
lemon tiramisu recipe, Transport yourself to the sun-drenched terraces of southern Italy with this Limoncello Tiramisu—a zesty, no-coffee twist on the classic dessert. Infused with vibrant lemon flavors and the sweet warmth of Limoncello liqueur, this dessert offers a refreshing alternative to its traditional counterpart. Perfect for summer gatherings or as a delightful finale to any meal, this tiramisu promises a taste of Italian sunshine in every bite.
🧾 Ingredients
Servings:
1x (Serves 6–8)
2x (Serves 12–16)
4x (Serves 24–32)
Highlighted Ingredient: Limoncello
Limoncello, a sweet Italian lemon liqueur, is the star of this dessert. Its bright citrus notes infuse the tiramisu with a refreshing zing, complementing the creamy mascarpone and adding depth to the flavor profile.
For the Lemon Syrup:
1 liter water
300 grams white sugar
Juice and zest of 3 lemons
100 ml Limoncello
For the Cream:
6 large organic eggs, separated
6 tablespoons white sugar (1 per egg)
500 grams mascarpone cheese
Juice of 1 lemon
Additional 50 ml Limoncello
For Assembly:
1 packet (approx. 400 grams) Italian Savoiardi (ladyfinger) biscuits
White chocolate shavings (optional)
Extra lemon zest for garnish
👩🍳 Step-by-Step Instructions
1. Prepare the Lemon Syrup (15 minutes + cooling time)
In a saucepan, combine 1 liter of water and 300 grams of sugar.
Add the juice and zest of 3 lemons.
Bring to a boil, then simmer for 5 minutes.
Remove from heat and stir in 100 ml of Limoncello.
Allow the syrup to cool to room temperature.
2. Make the Mascarpone Cream (20 minutes)
Separate the egg yolks and whites into two large bowls.
Beat the yolks with 3 tablespoons of sugar until pale and creamy.
Add mascarpone cheese, lemon juice, and 50 ml of Limoncello to the yolk mixture. Beat until smooth.
In the separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 3 tablespoons of sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the mascarpone mixture until fully incorporated.
3. Assemble the Tiramisu (15 minutes)
Quickly dip each Savoiardi biscuit into the cooled lemon syrup for about 2–3 seconds.
Arrange a layer of dipped biscuits in a 5×11 inch Pyrex dish.
Spread half of the mascarpone cream over the biscuits.
Optional: Sprinkle a layer of white chocolate shavings over the cream.
Repeat the layers, finishing with the remaining cream on top.
Garnish with lemon zest and additional white chocolate shavings if desired.
4. Chill the Tiramisu (Minimum 4 hours, preferably overnight)
Cover the dish with plastic wrap.
Refrigerate for at least 4 hours to allow the flavors to meld and the dessert to set.
How to Make It Moist (Creative Tips): Use fresh organic eggs and never overbeat the whites. Dip the Savoiardi for exactly 3 seconds—not more. The secret? Don’t boil limoncello in syrup—add it after so the flavor stays vibrant. Add a final brush of limoncello on the top layer before chilling. Let it rest overnight—the cream seeps into every biscuit, unlocking unparalleled moistness.
10 Test Kitchen Tips:
Use high-quality Italian Savoiardi.
Never boil limoncello.
Always use fresh lemon zest & juice.
Chill syrup before dipping biscuits.
Fold egg whites gently to retain fluffiness.
Rest the cream for 30 mins before layering.
Do not soak biscuits too long.
Use a glass Pyrex for visual layering.
Chill overnight for best flavor.
Garnish with lemon zest curls for a professional finish.
How to Store Limoncello Tiramisu: Store in an airtight container in the refrigerator. Keeps well for up to 4 days. The flavors intensify beautifully after day one.
Can You Freeze Limoncello Tiramisu? Yes! You can freeze it. Place in a freezer-safe, airtight container. Wrap tightly with plastic wrap and then foil. It will keep up to 3 months. Thaw overnight in the fridge before serving. Note: the texture may slightly change but the taste remains dreamy.
NonVegKahani Community Tips and Praise: “The moment I tasted this, I was teleported to the Amalfi Coast! The lemony richness and soft texture are out of this world. Better than any restaurant version I’ve tried!” — Rahul K.
Directions (Steps):
Boil syrup ingredients, then cool.
Separate eggs. Beat yolks + sugar.
Add mascarpone and lemon juice.
Whip egg whites + sugar.
Fold whites into mascarpone cream.
Add splash of limoncello.
Dip biscuits and layer.
Chill overnight.
Nutrition (Per Serving):
Calories: ~320 kcal
Protein: 6g
Carbs: 28g
Sugars: 20g
Fat: 20g
Saturated Fat: 12g
5 FAQs:
Can I make this tiramisu alcohol-free? Yes, substitute Limoncello with lemon juice + simple syrup.
Is it safe to eat raw eggs in tiramisu? Use pasteurized eggs or cook over Bain-Marie to 60°C if concerned.
Can I make this ahead of time? Absolutely, best enjoyed after 24 hours in the fridge.
Can I use lemon curd instead of lemon juice? You can add lemon curd for a twist, but reduce sugar in cream.
Can I use cream cheese instead of mascarpone? It’s possible, but it won’t be as creamy or authentic in flavor.